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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sausage and Veggie Borscht

Source: dLife

A twist on the classic Russian beet soup.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	61.9

Total Carbs	8.0 g

Dietary Fiber	1.9 g

Sugars	4.3 g

Total Fat	2.3 g

Saturated Fat	0.9 g

Unsaturated Fat	0.6 g

Potassium	136.7 mg

Protein	1.8 g

Sodium	190.3 mg

Dietary Exchanges 2.3 Fat, 1.0 Vegetables, 0.1 Meat, 0.0 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each fresh whole beets 1.0
1 tbsp butter 6.0
6 cup low sodium vegetable broth 1.0
1 cup red cabbage, shredded 2.0
2 each medium carrots 1.0
1 each medium garlic cloves 1.0
1 each bay leaves 2.0
2 tsp sugar 2.0
2 tbsp cider vinegar 1.0
1 each cooking spray 8.0
8 oz vegetarian sausage links 1.0
1 pinch salt 1.0
1 pinch black pepper 1.0
1 pinch chopped parsley

Directions

In Dutch oven or large pot, over medium heat, combine beets and butter. Cook 3 - 4 minutes.
Add broth, cabbage, carrots, garlic, bay leaf, sugar, and vinegar. Bring to boil.
Lower heat, cover pot, simmer 20 - 30 minutes or until vegetables are soft.
Lightly coat frying pan with cooking spray and heat over medium. Sauté sausage 5 minutes, or until browned.
Remove sausage from pan, slice into 1" pieces. Add to soup, stir. Cook 5 minutes. Sprinkle with salt and pepper.
When ready to serve, garnish with parsley or dill weed.